CAJ | 학술논문

本文采用单纯形格子法对马铃薯饮料配方进行研究,以沉淀率和感官评价为指标,确定了最适宜的马铃薯饮料配方.结果表明,羧甲基纤维素钠对饮料的稳定性影响最大,黄原胶对饮料口味起到重要作用.综合考虑成本与工艺要求等问题,确定马铃薯饮料配方为:主料82.6%,椰粉7.0%,黄原胶0.1%,羧甲基纤维素钠0.2%,单甘脂0.1%,白砂糖10.0%.在该条件下制备的饮料的沉淀率和感官评价分别为2.07%和92.12%,与理论预测值的相对误差均在±1%以内,说明利用该方法建立的模型在实践中进行预测是可行的.
본문채용단순형격자법대마령서음료배방진행연구,이침정솔화감관평개위지표,학정료최괄의적마령서음료배방.결과표명,최갑기섬유소납대음료적은정성영향최대,황원효대음료구미기도중요작용.종합고필성본여공예요구등문제,학정마령서음료배방위:주료82.6%,야분7.0%,황원효0.1%,최갑기섬유소납0.2%,단감지0.1%,백사당10.0%.재해조건하제비적음료적침정솔화감관평개분별위2.07%화92.12%,여이론예측치적상대오차균재±1%이내,설명이용해방법건립적모형재실천중진행예측시가행적.
@@@@Simplex Lattice design was used to optimize the formula of potato beverage in this study. In the experiment, the optimum technology parameters were defined with the indexes, deposition rate and sensory evaluation. The results showed that sodium carboxymethylcel ulose determined the stability of the juice, and xanthan gum affected the sensory flavor. By comprehensive consideration of production cost and technological requirements, the definitive formula for the curing formula of potato beverage was:major ingredient 82.6%, coconut powder 7.0%, xanthan gum 0.1%, sodium carboxymethylcel ulose 0.2%, glycerol monostearin 0.1%, and white sugar 10.0%. Under these conditions, the deposition rate and sensory evaluation were 2.07%and 92.12%, respectively. The relative error of obtained results was within ±1%compared with theoretical prediction, indicating that the established model is effective in practice.